Simon grew up in Switzerland and came into contact with cooking at a young age, thanks to his mother who was a very skilled home cook.

This is where his love with food began and it‘s no wonder he began his career as a chef at the age of 15 when he started an apprenticeship in one of the world leading small Hotels in Zermatt, Switzerland.

After 3 years of hard work he held his chef’s qualification in his hand and started to work his way up the ranks, learning from other chefs around Switzerland.

At the age of 24 he started to work for Anton Mossiman in London and later went to work on seabourn cruiseline, where for the first time he got a taste for the ocean life!
After returning to Switzerland, Simon was hired as the sous-chef at the “Landgasthof hirschen erlinsbach“ where, together with the head chef Michael Grässler and a team of 16, he the “gault millau“, whuch they achieved using only local and seasonal produce, even curing their own ham from home-bred special pigs.
After this Simon found himself looking for a new challenge, and knowing about yachting from his friends, his next step was clear.
His first job was as a second chef on a large 100+ MY, this was 6 years ago and since then he has worked on various boats, including a 26m charter boat in Mallorca, a 36m sailboat in French Polynesia and a well known 70m MY in Porto Adriano.

Simon also works as a private chef in Switzerland and cooks at events.
Simon‘s style is simple, minimalistic, and authentic, always using the best produce and letting it shine without too much fuss.